Singapore zoodles
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Raw peeled prawns
300 g, deveined, tails intact
Curry powder
1 tbs
Fresh ginger
2 tsp, crushed
Crushed garlic
1 tsp
Garlic
½ clove(s), crushed
97% fat-free deli sliced ham
100 g, chopped
Green shallot(s)
4 individual, thinly sliced
Vegetable mix, non-starchy, frozen
375 g, thawed, or fresh variety
Egg(s)
4 medium, lightly beaten
Zucchini
500 g, spiralised into zoodles
Oyster sauce
2 tbs
Instructions
1
Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry prawns, curry powder, ginger and garlic for 2 minutes or until prawns are almost cooked through. Transfer to a plate.
2
Add remaining oil to wok and heat for 20 seconds. Stir-fry ham and half the shallots for 1 minute or until ham is lightly browned. Add stir-fry vegetables and stir-fry for 2 minutes or until vegetables are tender.
3
Make a well in centre of stir-fry and carefully add egg to centre of wok. Stir egg to break up into lumps as it sets. Add prawn mixture, zucchini and oyster sauce and toss until heated through. Serve topped with remaining shallots.
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